9 (2") wide lasagna noodles
1 (14 1/2 oz.) can Del Monte Mexican style stewed tomatoes
1 (15 oz.) can Del Monte tomato sauce
1 (4 oz.) can diced green chilies
1 tbsp. chili powder
2 cloves garlic, minced
2 c. cooked, cubed chicken
2 1/2 c. shredded Monterey Jack cheese

Cook noodles as package directs; rinse and drain. In skillet, combine tomatoes, tomato sauce, chilies, chili powder and garlic. Cook, uncovered, over medium heat 15 minutes or until thickened, stirring occasionally. Stir in chicken. Spread thin layer of sauce on bottom of 7"x11" 2 quart dish; arrange 3 noodles to cover bottom. Spread 1/3 sauce over noodles; top with 1/3 cheese. Repeat twice. Bake at 375 degrees, uncovered, 25 minutes or until heated through. Garnish each serving with a dollop of sour cream and chopped cilantro, if desired.